Japanese Teriyaki Salmon with Roasted Asparagus

In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger to create the teriyaki sauce.

Place the salmon fillets in a shallow dish and pour half of the teriyaki sauce over them. Let marinate for 10 minutes at room temperature.

Preheat your oven to 400°F/200°C. On a baking sheet, toss the trimmed asparagus with olive oil and salt.

Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp.

While the asparagus roasts, heat a large non-stick skillet over medium-high heat. Add the marinated salmon, skin-side down if applicable.

Cook the salmon for 4-5 minutes per side, or until cooked through and flaky. During the last 2 minutes of cooking, brush the remaining teriyaki sauce over the salmon, allowing it to caramelize slightly.

Serve the teriyaki salmon immediately with the roasted asparagus.